Slow Cooker Chilli Con Carne

Indulge in the richness and warmth of my slow cooker chilli con carne recipe, brimming with delicious flavours. Let this hassle-free recipe simmer all day, greeting you with enticing aromas when you return home!

Slow cooker chilli con carne recipe

A rich, slow cooked beef dish is a powerhouse of strong, savoury flavours. It stands up well to bold, spicy ingredients, making this a truly satisfying dish.

See also

• My easy classic chilli con carne made in a casserole and simmered on the stovetop has been perfected over 30 years!
• Cooking for vegetarians or vegans? Then make my easy 5 bean chilli
• Or easy Quorn chilli – another delicious veggie option
• In the autumn pumpkin chicken chilli is a warning dish, or make it all year round with butternut squash.
• All my chilli recipes in one place!

I make the beef in this recipe go further by adding 2 cans of beans and some peppers. This not only adds more flavours, it also adds to your five a day.

The cocoa in this recipe adds depth and complexity to the flavours. But don’t worry, this dish doesn’t taste of chocolate. The cocoa balances the acidity of the tomatoes, giving a well-rounded dish.

Present it as part of a buffet with an array of toppings and sides. Pair it with rice, baked potatoes, tortillas, wedges, salads, guacamole, sour cream dips, salsa, grated cheese—whatever suits your preferences.

Or batch cook and freeze, giving a delicious ready made meal.

Why make slow cooker chilli con carne ?

• Using the slow cooker makes a rich, flavourful dish where the pieces of beef are cooked until tender and falling apart.

• It’s so versatile! Serve with rice, or use as a filling for tacos or burritos.

• Perfect for batch cooking, and preparing ahead. Giving this chilli 24 hours in the fridge allows the flavours to mature and blend.

• It’s economical: adding beans and peppers makes the meat go further.

Slow cooker chilli con carne – ingredients

• Stewing or braising steak – ideally with a little fat on it. This chilli is slowly cooked for a long time so the tougher (and more flavoursome) and cheaper cuts of meat are ideal here. Beef shin would work well. for best results make sure all the pieces are the same size. 
  
• Onion and garlic – I’ve used a regular brown onion, but red, white or even a handful of shallots would work here.

• Kidney beans – I love the beans that come in a chilli sauce: perfect for fuss-free cooking. If you can’t find them, use a regular can of rinsed kidney beans, give them a good rinse and add a tablespoon of your favourite chili sauce to the pot.

• Black beans – also known as turtle beans. I like these for the depth of colour and they taste great, but you can use other types of canned beans. Just drain and rinse.

• Canned tomatoes – Chopped makes it a bit quicker, but it is easy to chop whole tinned tomatoes. Go for supermarket mid range. The cheapest economy style ones are often thin, acidic and watery. Save the best tomatoes for a dish where tomato is the star. You could use a carton of passata if you prefer.

• Peppers – I’ve used the sweeter red and more astringent green for a colour and flavour contrast.

• Dripping or oil – for frying off the beef and vegetables. I prefer to use dripping if it’s available. I don’t use processed vegetable oils. If I do fry in oil, I use an unrefined extra virgin olive oil.
  
• Spices – I have tried keep these to a minimum to balance flavour without the need for an over-flowing spice cupboard. You can vary them or adjust quantities to taste.

• Cocoa – chocolate is an essential addition. I like to add it to this chilli for the extra layer of flavour it brings without making the chilli taste of chocolate. You can also use a few squares of dark chocolate.

• Tomato puree – like the tomatoes, spending a bit extra to buy something better than a budget brand makes a worthwhile difference.

• Pickled jalapenos – I always keep a jar of pickled jalapenos in the fridge. They add both heat and crunch.

Oil or Dripping?

Much of the time, I fry using oil, especially when cooking vegetables. I don’t like to use processed or heat extracted vegetable oils, but prefer a unrefined extra virgin olive oil for gentle frying.

I don’t use an expensive, peppery estate bottled extra virgin, as it’s wasted and adds flavour you don’t always want; supermarket regular own brand is just fine for an every day olive oil.

When I have some, I do like to use beef dripping for when I’m cooking beef. This is available in jars from the supermarket. I find that it does make a difference to the flavour of the final dish.

How to make slow cooker chilli con carne – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Melt a little dripping, or add half the oil to a big frying pan and then some cubes of the beef leaving some space between each piece.

Cook for several minutes over a medium heat turning from time to time. As each cube browns, transfer it to the slow cooker pot, replacing it with with a fresh piece. If you can have two pans on the go at once to speed things up

This will take a good 10-15 minutes. Don’t rush, as taking your time does make a difference to the flavour. You can peel and chop the vegetables while the beef is cooking.

Once all the beef has been fried off there will probably be some little bits of beef stuck to the pan. Don’t waste them, as they are full of flavour. Use a spatula to scrape it all out into the pot.

Helen’s Pro Tip

You will find recipes that just ask you to put the raw meat straight into the slow cooker, but I find it’s always worth browning the meat first.

When you fry the meat in the pan, you speed up the Maillard reaction, which is a process by which proteins and amino acids react with sugars in food, creating rich, savoury flavours.

It’s not a lot of extra effort and it really pays dividends in flavour.

Step Two – whilst the beef is frying prepare the vegetables.

Onion – top, tail, peel and dice
Peppers – slice into strips discarding the membranes and seeds
Garlic – peel and chop

Step Three – Add the rest of the oil to the pan and sauté the onions until they are reduced in size, fragrant and starting to turn golden at the edges.

Add the garlic and peppers and cook for another few minutes, then the spices, lightly season with salt and pepper and fry for another minutes or two stirring as you cook.

Step Three – Transfer the spiced onions, garlic and peppers to the slow cooker taking care to scrape out the pan well.

Drain and rinse the canned beans and add to the slow cooker along with the rest of the ingredients. Fill the empty can of tomatoes about a third with water, swirl it round and add to the pot.

Give everything a stir. Put the lid on the slow cooker and cook for 3–4 hours on high or 6–7 hours on low. I usually start on high for half an hour to get everything to temperature at the start of cooking and then switch to low.

Step Five – Half an hour before the end of cooking check the chilli for flavour and season if needed.

If the chilli needs to thicken towards the end of cooking, either leave the lid ajar for 20 minutes, or mix teaspoonful or two of cornflour/cornstarch in a small bowl with the same volume of sauce from the chilli to form a “slurry”, before stirring it back into the chili until it thickens.

Read more in my ultimate guide on how to thicken with cornflour.

If thickening with cornflour always make the paste / slurry in a separate bowl never add the cornflour directly to the hot chilli – you will never get the lumps out.

Serving suggestion

Pair the slow cooker chilli with rice or baked potatoes. Offering a selection of different toppings – salad, guacamole, sour cream dip, grated cheese, extra jalapenos, lime wedges, radishes, chopped avocado, or onion rings gives everybody a choice that will satisfy them.

You can use this chilli to fill burritos or tacos. Or serve with sweet potato or mashed butternut squash for a delicious alternative.

Variations

• Add any extra vegetables that you like. Leftovers are great for adding to this dish. Baby corn would be great.

• If you don’t love beans – then leave them out and add some extra vegetables – use an extra onion, bell pepper and add sweetcorn for the last 30 minutes of cooking

• For extra heat use a can of kidney beans in chilli sauce (these do not need rinsing before adding)

• Or ramp up the heat with a little extra chili powder if you like it really hot, but add it slowly and check as you go. If you add extra chili you may want to add extra salt for balance. A smoked paprika makes a good addition too.

• A smoked salt or a few drops of liquid smoke can be used to boost the smoky flavours.

Storage

Fridge – Allow to cool and then store in a covered container in the fridge, where it will keep well for up to three days. The flavours will develop over time, so I like to make my chilli ahead as it is actually better reheated.

Freezer – Pack into portions in stackable, sealable boxes (I like to reuse plastic takeaway trays) and once cool, transfer to the freezer. Keeps well for three months. Defrost and reheat on the stovetop or in the microwave.

Hints and tips

• Do not skip browning the beef before cooking – it is more than well worth the effort.

• Don’t leave anything in the pan used to fry the meat! Any dark caramelized bits that stick will only add to the flavour, so get your spatula out and grab them all.

• Leaving the chili in the fridge overnight will only help the flavour so don’t hesitate to prepare in advance. This will leave more time for last minute jobs like grating cheese and preparing dips and salads.

• This recipe is ideal for batch cooking, so fill the freezer with this delicious comfort dish.

FAQs

More chilli recipes

• My pumpkin beef chilli recipe is a delicious one-pot dinner

• If you like to add some whole fresh chillies to your dishes, my guide to chilli peppers shows how to tell your habaneros from jalapenos!